Scallop Piccata on Angel Hair

Scallop Piccata on Angel Hair

5 Reviews
From: EatingWell Magazine, April/May 2006

Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound dry sea scallops, tough muscle removed (see Ingredient note)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces whole-wheat angel hair pasta
  • ½ cup white wine
  • ½ cup clam juice
  • 2 teaspoons cornstarch
  • ¼ cup chopped garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, rinsed and chopped
  • 2 teaspoons butter
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. Put a large pot of water on to boil.
  2. Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
  3. Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
  4. Whisk wine, clam juice and cornstarch in a small bowl until smooth.
  5. Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
  6. Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.
  • Ingredient Note: We prefer cooking with “dry” sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 370 calories; 7 g fat(2 g sat); 7 g fiber; 52 g carbohydrates; 23 g protein; 57 mcg folate; 33 mg cholesterol; 3 g sugars; 0 g added sugars; 235 IU vitamin A; 10 mg vitamin C; 57 mg calcium; 3 mg iron; 610 mg sodium; 480 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 3 lean meat, 1 fat

Reviews 5

July 21, 2013
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By: EatingWell User
I added a few things I agree that it was a bit bland the first time I made it. So my second time I made some changes and it was amazing. I 3 ounces of thinly sluiced prosciutto and finely diced it. I sauteed it in a pan with some vidalia onion, fresh garlic and salt and pepper in till prosciutto was a little crispy. I followed the recipe and when finished I tossed the prosciutto mixture with the sauce, scallops and pasta. It was delicious!!!! Pros: Easy Cons: Bland
July 15, 2013
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By: MeganGnyc
Easy and delicious Was a little wary as I'd never cooked scallops before, but this was amazing! I added a little extra lemon, but otherwise followed the recipe to the letter and thought it turned out great. Will definitely make again.
December 24, 2012
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By: EatingWell User
Bland The is one of the first Eating Well recipes that I would not do again. The scallops were fine but the pasta was really tasteless. I actually washed off the leftover noodles and we will eat them with spaghetti sauce. To do another time I would skip the sauce completely and just serve the pan-seared scallops over angel hair with olive oil, salt and pepper. Pros: Scallops were tasty Cons: Pasta was bland, not worth the effort on the sauce
July 19, 2012
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By: EatingWell User
Perfect I thought this was a quick and easy dish. The capers were the perfect addition and I thought it was flavorful the way the recipe had it becuase of the lemon, capers, and wine. I used baby scallops, which left me a challenge of not a good sear, but they still tasted great. I would recommend using large scallops. Pros: Flavorful, light, simple
March 20, 2012
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By: EatingWell User
A little bland, but decent The sauce was very light, which was good, but it was also a little bland. I ended up adding a little bit of garlic salt for some extra flavor. Some sort of low-fat cheese mixed in would probably also be good. But I do think I'll make this again sometime, because it was fairly quick and easy, and I liked that it was light and healthy. Pros: light, healthy, easy Cons: a little bland
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